Knife, Oven, Sheet Tray
Preheat the oven to 400°F. Wash & slice the tomatoes into wedges.
Peel & quarter the onion.
Line a sheet tray with parchment paper. Add cleaned baby potatoes (cut smaller if needed), tomatoes & onions in an even layer. Season everything with salt, pepper & your favorite seasonings. (We love garlic powder & Italian seasoning here!) Toss it all together. Roast in the oven for 25 min, flipping halfway through.
While the veggies roast, combine breadcrumbs, grated parmesan, salt & pepper in a small bowl. Add a generous drizzle of olive oil & mix it all together.
Pat the chicken dry with a paper towel. Season all over with salt, pepper & a small drizzle of olive oil. Butterfly the chicken breast by slicing through the center, lengthwise, stopping just before the knife reaches the end!
Remove the veggies from the oven & raise the temp to 425°F. Make room on the tray, then add the chicken. Pat a layer of seasoned breadcrumbs on the chicken. Spritz the top with cooking spray to help toast the crumbs. Return the tray to the oven & roast for about 20-25 min, or until the chicken is fully cooked (internal temp reaches 165°F).
Serve the roasted veggies with crispy roasted chicken. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Crusted Chicken with Roasted Tomatoes & Potatoes" contains 830 Energy, 38 g of Fat, 80 g of Carbohydrates, 51 g of Protein, 9 g of Fiber.